Crispy Potato Hash
Getting potatoes properly crispy without deep-frying is mostly about patience and not stirring. I learned this the hard way after years of soggy hash. Cut them small, give them space in the pan, and leave them alone for longer than feels right. Reward: a side that doubles as breakfast, lunch, or the bottom layer of dinner.
- Prep
- 10 min
- Cook
- 22 min
- Total
- 32 min
- Serves
- 2 servings
- Cost/serving
- $0.85
Ingredients
- ·500 g, diced into 1 cm cubes potatoes
- ·1, diced onion
- ·3 tbsp cooking oil
- ·1 tsp paprika (optional)
- ·to taste salt
- ·to taste black pepper
Method
- 1.Rinse the diced potatoes under cold water, then dry them thoroughly with a tea towel. Wet potatoes will steam, not crisp.
- 2.Heat 2 tbsp oil in a wide, heavy skillet over medium-high until shimmering.
- 3.Add the potatoes in a single layer. Press them down with a spatula and leave them alone for 5 minutes. No stirring.
- 4.Flip in sections, add the onion and remaining oil, and cook another 8-10 minutes, turning occasionally, until everything is deep golden and a fork goes through easily.
- 5.Sprinkle with paprika, salt, and plenty of black pepper. Toss once and serve.
If you don't have…
- fresh onion: 1 tsp onion powder added with the paprika
- paprika: any warm spice. Chili powder, cumin, or just extra pepper
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